Small Batch Chocolate Chip Cookies are super easy to make. Small Batch Cookies are made with brown butter and can be made by hand - no mixer required. This cookie recipe makes 12 homemade chocolate chip cookies, and can easily be doubled. This cookie dough freezes well, so that you can always have a stash of frozen cookie dough to bake as needed!
Hi hi! Just popping in to share this recipe for Small Batch Chocolate Chip Cookies. This recipe makes just 12 cookies, and comes together with just a whisk or an electric hand mixer - no stand mixer required! The dough is great to freeze and have on hand in the freezer for whenever you need a cookie!
I have a lot of homemade chocolate chip cookies on my site, and few brown butter chocolate chip cookie recipes - my brown butter chocolate chip cookies, and brown butter salted caramel cookies, small batch cookie recipes, but wanted to make something that can be made by hand and doesn't make two dozen cookies.
These small batch cookies are great to whip up for a quick dessert, or to just have when you need a few cookies. Back when we used to have friends over, or if we were going somewhere for dinner, I would make cookie dough ahead of time and then pop it in the oven to bake after dinner.
Warm cookies and ice cream makes the best dessert. Now we just do that at home with just us, and it's just as delicious. Cookies are the best for any time! If you want a larger scale recipe check out my best chocolate chip cookies, and if you are after a dairy free recipe, my small batch olive oil cookies are amazing too.
The best small batch cookies
There are a couple of things that make these cookies so, so good. I think I made them about 8 times while testing - playing around with flour quantities, sugar ratios, leavening, chilling time, and baking time. I finally landed on what I think is the best small batch cookie dough.
- Small Batch - This recipe only makes 12 chocolate chip cookies, which is perfect if you are in a small household or have limited freezer space. You can easily double this recipe for a full 24 cookies if you need!
- Brown Butter - I love adding brown butter to recipes. It adds a depth of flavour that isn't immediately obvious what it is, but adds a complexity to the cookie.
- No Mixer Chocolate Chip Cookies - I made these using just a bowl, a whisk, and a spatula! You can use a handheld electric mixer if you like, but a whisk works just fine.
- Easy to freeze - If you don't want to bake all of this small batch cookie dough off at once, you can freeze some of the dough. I'll add tips for that further down the post.
Steps for making Small batch Chocolate Chip Cookies
These are super easy to make - there is a little waiting for the brown butter to cool (so your eggs don't scramble), and for the dough to chill, so make sure you keep that in mind, but these are so easy to make!
- Brown the butter - The first step in making these is to brown the butter. Browning butter involves cooking the butter over the stove until the water evaporates, and the milk solids in the butter cook and turn brown, hence the name 'brown butter'. The butter is then left to cool just for a wee bit.
- Add the sugars and egg - Brown sugar, white sugar, and egg go in. Then, the mixture is whipped until thickened and lightened in colour. This aeration of the mix helps to give the cookies lift, similar to the process of creaming room temp butter and sugar.
- Add the flour, salt, and leavener - All these go in, and are mixed with a spatula until almost combined. This prevents any over mixing.
- Chopped Chocolate is added - I use chopped chocolate because I love having a variety of chocolate sizes in the cookie - from big chunks to tiny crumbs spread throughout. The chocolate goes in and is folded in to the mix. This also incorporates the rest of the flour at the same time.
- Scoop the cookies - The cookies are scooped using a 2 Tbsp cookie scoop, and placed on a parchment lined baking sheet. I prefer to scoop my dough before chilling it, because I don't like scooping chilled dough.
- Chill down time - This recipe needs a 30 minute chill, which is just enough time to firm up the dough to ensure that they don't spread everywhere in the oven. You can do up to overnight if you like, or bake some off now and leave some for later. If you want a no chill cookie recipe, my brown butter chocolate chip cookie recipe is great for this.
- Bake them off - Now is the time to add additional chocolate on the top of the cookies, and then bake them off. I like to finish them off by scooting them until they are perfectly round with a cookie cutter, and finishing with a healthy dose of flaky sea salt.
The best way to freeze cookie dough
If you want to make this chocolate chip cookie recipe super small batch, and have six cookies now and six later, you can freeze some of the dough. Chill all the dough down. Then, place however many balls of dough you are wanting to freeze on a parchment paper lined sheet pan. Cover lightly with plastic and then freeze until solid (also known as a flash freeze) - 30 minutes to an hour. Transfer the dough to an airtight container or ziploc bag, and store in the freezer for up to 3 months.
I like to label the dough with what it is and baking time - you will need to add 2-3 minutes onto the baking time when baking frozen dough. There is no need to defrost. You can bake it straight from frozen! Sometimes we will bake just two cookies off to have in the evening. I like to drop the temperature when baking to 325°f / 160°c and increase the bake time by a few minutes to account for frozen dough.
For all my best tips on freezing cookie dough and baking from frozen, check out my post: How to freeze cookie dough
How to get perfect chocolate puddles
I like to use a little trick to get those big puddles on the tops of my chocolate chip cookies. Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet. This means that when the cookie bakes, the chocolate will end up spread across the top of the cookie, and give you those big chocolate puddles on the tops. If you are freezing your cookie dough, do this step before they go into the freezer. You can't squish frozen dough!
Why weighing ingredients in baking is important
If you've read even one recipe on my website you know how important it is that you bake by weight. You can read more about this on my FAQ page if you like, but in short - cups aren't accurate. Baking is a science, and it requires accuracy. Measuring with a measuring cup will not give you this accuracy, and will give you inconsistent results. There are so many ways to fill a cup with flour - scoop and sweep, packing it in etc, but realistically there is no way for me to guarantee that the way you fill your measuring cup is the same way that I fill mine.
Not to mention that US cups and cups from the rest of the world have different capacities. There is no way to give a standardized cup measurement that will be accurate. Cup measures suck. If you are serious about baking (or even if you're not and you just want your recipes to work), you need to be baking with a scale. As a recipe developer it makes sense too. By posting my recipes in grams, I know that you are using the exact same quantities of ingredients as I am, removing a huge margin of error. Also - how do you even measure one cup of chocolate? It just doesn't make sense. Here is the scale I use. I am super hard on it, and it has lasted well. It's pink. I love it.
If you bake in cups and want to convert my recipes, by all means feel free to google. But, you've been warned. If they don't turn out how you are expecting, it is because you haven't made the recipe accurately.
Moisture loss when browning butter
Ranting aside, it is particularly important that you use a scale to bake with for small batch recipes, or recipes using brown butter. Small batch recipes rely on the ratio of ingredients being correct and there is much less room for error. And the best way to get this correct is to by using a scale. Different butters will have different moisture levels, which affects the yield of brown butter. American style butter have a higher water content, so will produce less brown butter when the water is cooked off. European or New Zealand style butter, which is higher in fat than American butter, will have less water that needs cooking off, so you will end up with a higher yield of brown butter.
The quantity of the butter in the recipe is important here, so the best way to measure it is by using a scale. You start with an initial quantity of butter - in this case 120g, and then cook it down. You then re-measure the weight of the brown butter, and use 95g of that in your cookie recipe. I have accounted for the moisture loss from the initial quantity of brown butter in the recipe.
The role of Brown and White sugar in Chocolate Chip Cookies
This article by my friend Stella is one that I turn to time and time again. Sugar does a lot more in a recipe than provide sweetness - it also plays a huge role in texture too. This is why I don't recommend reducing the sugar in recipes without thinking carefully about how it will affect texture too. The method also plays a part in the role of the sugar - whether a recipe uses creaming room temperature butter and sugar, or whether the butter is melted. Have a read of the article - I learn so much every time I read it!
I use both brown and white sugar in this Small Batch Chocolate Chip Cookie recipe, and when I was testing, I played around with the ratios. A general rule of thumb is that brown sugar will make cookies a little thicker, while white sugar will cause them to spread more. I play around with ratios when I am testing. If I want a cookie to spread out thin and have crisp edges, I up the quantity of white sugar in relation to the brown. It is important to also take the leavener used in the cookie into account here too though - brown sugar is slightly acidic, so will react with baking soda in the recipe. Science!
Frequently Asked Questions
Why are there two measurements of butter in the recipe?
When you brown butter, you cook off some of the moisture, so end up with less butter than when you started due to this. The recipe accounts for this moisture loss - so you will start with 120g butter, then use 95g brown butter in the recipe.
What Cookie scoop do you use?
I use a 2 Tbsp cookie scoop - I like this 2 tbsp cookie scoop. You can also weigh your dough balls if you don't have a scoop. Mine weighed about 55g each.
For more homemade chocolate chip cookie recipes, check out:
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Small Batch Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
Description
These Small Batch Chocolate Chip Cookies are super easy to make. They are made with brown butter and can be made by hand - no mixer required. This recipe makes 12 chocolate chip cookies, and can easily be doubled.
Ingredients
- 120g unsalted butter, cold from the fridge is fine
- 120g dark brown or light brown sugar
- 45g granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 140g all-purpose flour
- ½ tsp kosher salt
- ½ tsp espresso powder (optional)
- ¼ tsp baking powder
- ¼ tsp baking soda
- 180g chocolate from a bar, chopped (I used 100g dark and 80g milk, use what you like here), plus extra for pressing on top, if desired
Instructions
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
- Measure out 95g (see Notes section below) of the brown butter into a medium or large mixing bowl, and set aside for 15-20 minutes to cool so that it doesn't scramble your eggs.
- When the butter is cool, add the brown sugar and white sugar, and whisk briefly to incorporate.
- Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.
- Add the vanilla and mix well.
- Add the flour, salt, espresso powder if using, baking powder, and baking soda. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.
- Add the chopped chocolate and mix with a spatula to incorporate and finish incorporating the flour.
- Line a quarter sheet pan or other container with parchment paper. Using a 2 Tbsp cookie scoop, scoop balls of dough (approx 55g) , arranging them on the parchment (they can be touching). Cover with plastic wrap or a lid and chill the dough for at least 30 minutes. See "how to freeze cookie dough" in post for tips on freezing
- 10 minutes into the chilling period, preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper.
- Arrange 6 cookie dough balls onto the pan. If desired, flatten each ball of dough, press more chocolate on the top, and roll into a ball, then space evenly on the pan.
- Bake the cookies for 11-13 minutes, or until set around the edges and golden brown. Bake for closer to 11 minutes for still gooey inside, or 12-13 for more set cookies.
- Remove from the oven, and if desired, use a cookie cutter slightly bigger than the cookies to 'scoot' them into a round shape.
- Sprinkle with flaky sea salt if using. Leave to cool on the pan for 10-15 minutes then transfer to a cooling rack.
- Repeat the baking process with the remaining 6 balls of dough.
- Store leftovers in an airtight container at room temperature.
Notes
You may notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
Please note that if you use the 2x button to double the recipe, this only doubles the ingredients list and not the quantities within the method, so you need to weigh out 190g brown butter to use in your cookies.
Keywords: Small batch, Small Batch cookies, Small Batch Chocolate Chip Cookies, Brown Butter, Brown Butter chocolate chip cookies
Comments
Grams for the win!!! Metric weight is the only way to bake 🙂
Thanks so much for scaling this down to a small batch! Its the perfect amount.
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What scale do you recommend to buy? They look so good the cookies. Can you make these cookies gluten free?
Hi! I have an Escali scale! It is great - not too expensive and it has lasted really well. I haven't tried making them gluten free sorry!
These were so delicious. Such an easy to follow recipe and a bit different to just a normal chocolate chip cookie, but still with simple pantry staples.
Yum! Thanks so much.
You are so welcome!
This recipe works a treat with gluten-free flour! I add a couple of additional grams of brown butter (not an exact science!) as I find that the gluten-free flour available to me in Australia tends to be slightly drier. I've tried a few different brands with this recipe, and it has worked every time. I usually chill the mixture in the fridge overnight, warm it up to room temperature and then roll into balls just prior to baking. These are my new go-to cookie recipe; absolutely delish (so, thank you)!
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Love love love all your cookie recipes!! Especially this lovely little brown butter feature. Perfect texture for a cookie, chewy center and crisp edges.
Only thing I would say is to adjust the time allotted…the time you included doesn’t work in the recommended chill time for the dough! Time was doubled because of the rest time.
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Thank you! Ahh yessss I will check that! Sorry about that! 🙂
These are consistently perfect, I adore them ❤ love its in grams not cups
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Ahhh I am so happy you love them! x
Hey the recipe is great but just wanted to share the the multiplier did double the butter weight at 2x.
Hi! Which butter weight are you referring to? Unfortunately that is an issue with my recipe card and it doesn't double the values within the method, just the ingredients. The weight I was referring to in the notes was the 95g measured brown butter.
Can you make this recipe in measuring cups and teaspoons I don’t understand the other system
Why does it have to be done in the metric system only. I don’t know how to use that. What is the harm in putting both ways so that I can make this recipe that sounds really yummy. I would appreciate it if you could put the cups and teaspoons and tablespoons and so on or I could understand it I do not know the metric system. Thank you
You can always google........
Exactly, you can always google, it takes a fee minutes to convert on google if you really need to. But it’s much more accurate to bake with the infredients in metric, so u can measure accurately with a digital scale.
YOU can always google
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Marianne, I bake in grams (using a cheap set of scales like this https://www.walmart.com/ip/Insten-Food-Scale-in-Grams-Ounces-Digital-Scale-for-Kitchen-Diet-Food-Coffee-Postal-Scale-10lb-x-0-04oz-5Kg-x-1g/826387588) but I cook a lot of American recipes, so I have a handy conversion chart stuck to my fridge that tells me how much to convert American measurements to - I have no idea how much 4 tablespoons of butter weigh, for example. If you don't want to use scales this is a really good solution - it works the other way around 🙂. Also, this recipe is perfection 😍.
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For the last two years, I thought I am a big fail in making authentic chewy chocolate chip cookies. They never turned out to be chewy inside...never. But now I know I was using the wrong recipes 😀
Ladies and gentlemen...THIS recipe has taught be better 😀 made them for the first time this afternoon, turned out perfectly, no struggle and super tasty.
And thanks for measuring in grams instead of cups/sticks. It makes is it more precisely!
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Yayyyyy of course! So happy you loved!
Baking recipes should only be posted in metric weight.
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Yesssss!
these are the perfect chocolate chip cookies to throw together before dinner! they are super easy and quick but the brown butter makes them extra impressive - will definitely be making them again as they’re already all gone!
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Yay so happy you loved!
I have tried so many recipes for CCC during the quarantine, all failed to deliver what we really love- chew, good height (but not cakey), intense flavor. These hit every nail, and I think will forever be my favorite! My only deviation was that we chilled our dough for 24 hours, it’s a thing I’ve gotten used to and love how the flavors develop. Thank you for this incredible recipe!
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I don’t understand. Why can’t they be posted in both systems. What would be the harm for the people that don’t know the metric system. At least put a conversion table to the side so I can figure it out myself.
Please refer to the section directly above the recipe which says “why is this recipe in grams”, along with the entire section in the blog post about why baking with weight is important. You are welcome to do the conversions yourself but I will not be providing them. The harm is that cups are not accurate so I am not comfortable providing a version of my recipe that is not accurate. Perhaps you could learn how to use the metric system instead of expecting a recipe to be changed to suit you. A lot of bakers now use a scale and the metric system to bake as it is very accurate.
You need to get a scale to measure accurately. And when I find recipes (PLENTY) that are NOT in grams, I Google it too unless I need to clarify some measurements with the recipe maker. You don’t have to ask the recipe maker to change their recipe style just for special you.
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Yess thank you!
Hi! What type of chocolate bars do you use for your cookies? I have never used anything but chocolate chips so I’m really curious.
Thank you!
Hi! I use either the trader joes pound plus bars, or valrhona chopped bars or feves, or I have a big block of callebaut I'm working through! Anything works though! I much prefer chopped bars!
This recipe looks perfect! I appreciate all the thought you put into the ratios! What is the texture like on these? Can’t wait to make them!
Hi! They are soft in the middle and a little crispy around the edges 🙂
these look amazing🤩 could i chill the dough overnight?
Yep!
thank you so much! i just made the dough! it came together wonderfully can’t wait to bake them in the morning!!
What's the texture of the cookie when it comes out of the oven? Does it feel soft and undercooked and continue to firm up while cooling down? 'cause mine did! Also, what do we do to keep it crunchy and not soft& chewy? Do we switch brown sugar with white?
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Hi! Yes that sounds right! If you want them crunchy you are best looking for a thin and crispy recipe! It's not quite as easy as just switching up the sugar 🙂
Can you make these vegan with a vegan butter and flax egg?
Hi! I have no idea sorry - I only tested them as written and I don't have much experience with vegan butter. Brown butter is made by cooking the milk solids in butter so I don't think it would work with vegan butter. These olive oil chocolate chip cookies are dairy free though and I think someone has made them with a vegan egg so you would be better off trying to adapt that one!
Delish! So much so that 12 just wasn't enough! Luckily the recipe is in grams so I can easily double next time. Subbed flour for GF flour and still worked great - just added a wee bit more gf flour after mixing to get texture/consistency right.
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Yayyyyy and that wee one of yours seemed to give them the thumbs up too! x
Excited to try this recipe! What’s the brand of the cookie cutters you use to scoot the cookies after baking?
Hi! They are ateco!
I just made these after seeing them on your Instagram stories and they are wonderful!! Perfectly crispy edges and soft centres with a beautifully nutty caramel flavour. Thank you for the recipe! X
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Eeee yay so glad you love! x
I made these yesterday and they are DIVINE! The brown butter makes them super tasty - you can notice the difference even in the smell.
Also love the small batch
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Eeee I love to hear this! I LOVE all things brown butter! x
These cookies are great and recipe came just on time. My pregnant stomach desperately wanted choc chip cookies and was instantly crushed when I found out I only had 1 egg. 2 minutes later this came up on instagram to save me!!! Thank you Erin for making these small batch and for including brown butter deliciousness in it. I used terrible choc chips as this was the only thing I had and they still tasted amazing, can't wait to make them with good chocolate!
Ah yayyyyy I love to hear this! SO glad you loved! x
these were THE BEST chocolate chip cookies i’ve ever made! thank you so much for sharing! i will definitely be trying more of your recipes soon!🤩
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Ah yayyyyy so glad you love them!
These were delicious! My dough looked really soft when finished but I kept with it- scooped and chilled. They turned out perfectly after 11 minutes. I love baking with grams, thank you for doing it! Also I didn’t bother waiting for the brown butter to cool, once I added the sugar it was cool enough for the egg. Maybe that’s why the dough was so soft? But it didn’t matter as they turned out beautifully. Love a recipe where I don’t need to wait for butter to soften on the counter!!
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Hi! Ahhh yeah that will be why it was soft! It should have firmed up ok in the fridge - the fridge chill usually fixes everything! 🙂
Can you use instant coffee instead of espresso powder?
Yep! The super fine version works great 🙂
I’m in the middle of making these cookies and am wondering what to do with the leftover melted butter that has been separated.
Hi! Pop it in a container in the fridge and use it next time you need melted butter for something. You shouldn't have too much though - 120g butter browns down to pretty close to 95g!
Excellent recipe and easier than I thought it would be. Used my scale and Followed recipe to a tee (minus waiting the whole 10 minutes to taste one). So glad it’s small batch because chocolate chip cookies are my weakness. This will be my go-to recipe
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Ahhh so happy you loved them!
Delicious and chewy!
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Yay so glad you love!
The brown butter and chopped chocolate in these cookies make them decadent and incredibly delicious!
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Yayyy so glad you love! x
These are absolutely fantastic!! Sooo easy, and delicious, the brown butter and espresso powder (don't leave it out!) make such a gorgeous deep flavour. Also loved that it uses whole eggs, not yolks, so no leftover whites! Thanks Erin 🙂
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Ahhh so glad you love xx
Amazing as always!
So happy you loved!
Hi from Malaysia- I’d love to try making your recipe, can you please tell me what brand of flour you use? Mainly for protein content information
Hi! I use All-purpose flour which is usually about 10-12% protein! I use all kinds of brands!
Thanks! Looking forward to trying this, always good to have a reliable small batch recipe
Yess they are so good!
I made baked these cookies after a ~20 hour chill and they ended up spreading a lot and are very flat. Any ideas?
Hi! Hmmm that definitely hasn't happened to me. Did you make the recipe by weight? Also do you have a thermometer in your oven? Is your baking powder etc up to date? Sorry about that!
The Best Chocolate Chip Cookie recipe hands down. I won’t be using any other recipe but trying different chocolate percentages. Thanks so much for this recipe!!!
Ahhh so happy you love!
I made these and they were delicious! The espresso powder in the dough doesn't make the cookie taste like coffee, just gives the cookies a little something extra. I used the full amount of chopped 70% chocolate and found it to be a bit much, especially with adding more to the top before baking. I might tone it back next time or use a blend of milk and dark chocolate as suggested here, but there will definitely be a next time. If you like a chocolate-forward cookie, this is your recipe!
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Eeee so happy you loved! Isn't the espresso powder just so good!?
Hands down the best chocolate chip cookies I’ve ever had. Every time I make cookies now, my boyfriend asks if it’s these.
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Ohhh best compliment ever! Thank you so much!
In the past, my chocolate chip cookies always came out too hard and not flavorful. This recipe is PERFECT! The cookies come out chewy and with so much flavor, I love it!
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Yayyy I love to hear it! Thank you so much for the lovely review x
Hi Erin!
Out of curiosity, do you bake these cookies with the conventional oven setting or the fan setting?
Also, have you tried baking two trays at a time? Any tips for that?
Thank you xx
Hi! Conventional unless otherwise specified. You can try two if you want but I don't usually do it so I'm not too sure - you may need to swap the trays half way through but with such a short bake time and only 12 cookies I usually just do them in two goes so they are consistent
Thanks for answering my questions! Just baked these today and oh my god these are the BEST chocolate chip cookies ever!!! I’ve been trying to achieve this type of cookie texture for so long and have only been able to do so with this recipe. My new go-to!
I have made these twice so far in one week, as they are just SO good! The brown butter really gives it something special... and the flaky salt... (happy sigh) - I don’t think I could eat a chocolate chip cookie without flaky salt, now! Thanks so much for the recipe!
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So so happy you love them! Thank you so much for the lovely review!
Erin, you are hands down my QUEEN when it comes to cookie recipes! These are perfect—nutty and chocolatey and the perfect blend of sweet/salty. The texture though is what I LOVE. So chewy without feeling sticky. Thank you!
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Ah yayyyy of course!
Absolutely beautiful cookies! The depth of flavor is beyond. Thank you Erin!
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Ahhh you are so welcome! I am so happy you love them!
I’ve never taken the time to weigh out ingredients before, but I’m so glad I did. These were absolutely perfect and quite simple!
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This cookies were great! I love every recipe that calls for browned butter as this means I don't have to wait until my butter is room temp. Also, having a scale means having less dishes to wash and I love that too.
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Yayyyy thank you for the lovely review!
Delicious cookies! I’ve made CCC a bunch of times and this recipe has so much flavor. It also has a good amount of CCC to cookie dough and mmm so tasty. Amazing fresh out of the oven and at room temp. And yes, use that espresso powder!
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Yay I am so happy you love them!
After 15 minutes looking for a recipe in metric I found this one!! Finally, Thank you
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Aw yes hiiii welcome we use grams here! haha <3
This is the best cookie recipe I’ve ever tried! The brown butter and espresso powder add a great flavour. However, my cookies did spread quite a bit in the oven. I refrigerated the dough for 30 minutes. Would refrigerating the dough for longer fix this?
This recipe was delicious and will be my new go to!! I loved it stayed fluffy so I could have a chewy cookie with crisp edges and it was not too sweet. Just the right amount.
I am so glad you used weights. It is much more accurate, easier and faster, plus a lot less clean up. But more importantly I am ever so grateful you put a weight for the brown butter itself. Sometimes I have extra brown butter on hand so I can now quickly make these.
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Ahhh so happy you loved! Thank you so much for the lovely review!
I know measuring in weight is a more accurate way to bake, but I haven't had a chance to get myself a kitchen scale. If you don't want to do the googling, I noted my conversion to cups here (https://japaninafilipina.wixsite.com/shortandsweet/post/browned-butter-chocolate-chunk-cookies).
These cookies turned out great! I should have made more. Will definitely be adding this to my list of go to baked goodies to impress my friends and family.
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Thanks so much! Also good to note that my recipe wasn't made in cups so I can't guarantee google will be an accurate conversion!
my favorite small batch chocolate chip cookie recipe, with or without the espresso powder.
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hi! what setting was your oven at? Did you turn on the fan function?
Hi! It was just on bake - all recipes are conventional (no fan) unless stated! 🙂
Hi Erin,
Could I add some chopped nuts to the recipe? Many thanks!
Hi hi! I don't see why not!
Hi Erin, fellow Kiwi here 🙂 Just wondering if the brown butter is essentially ghee/clarified butter? It seems to be made the same way but when making ghee you discard the milk solids on the bottom of the pan. The butter comes out golden and nutty/caramelly. Asking because I make ghee regularly and it would save me time to use this instead of making it fresh. Thanks!
Hi! It is, but the flavour of the brown butter comes from all those lovely milk solids! you take it further than you do when making ghee I think, but the milk solids is what the 'brown butter' is so you want to keep them in!
This is my go to cookie recipe because they taste so complex with minimal effort. I’ve made these for every occasion now and all my friends ask for them. I’m actually waiting for my triple batch to cool right now lol. Also, measuring with a scale is so so helpful to getting them perfect each time. Like I actually won’t use a recipe written with only cups anymore because it’s so annoying to measure. It takes longer, I don’t know if I was as precise as the author, and then I have extra dishes to wash. Thank you so much for sharing these cookies and your metric baking ways 🙂
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Ahhh you are so welcome!!
Hi ! Just wondering if I could change this into a double chocolate version ? If so, how much cocoa powder and flour should I put in ? Thank you so much !
Hi! I’m not sure sorry! You can certainly do it but I’m not 100% on quantities
Absolutely incredible! Ate the whole batch in one sitting, by far the best cookie recipe I've ever used/tasted.
★★★★★
OH MY GOD WHAT A RECIPE!!! Just made it recently and oh boy! My mind is blown! This was my first ever batch of brown butter chocolate chip cookies and it surely won't be my last!!! Also, special thanks for the small batch measurement. Didn't have to scale down the recipe for once. Just one question though: my butter weighed a total of 100g after browning. Does the extra 5g browned butter have any impact on the final outcome? It tasted absolutely fine to me though.
★★★★★
Weeeee so so happy you loved! Nope the 5g wouldn't have made a difference! I just include enough in the initial quantity of butter so you're not caught short!
Ok. Can't wait to try more of your recipes 😊
Hey Erin,
Superb Recipe, cookies and me are now friends.
Any suggestion how I can reduce the sweetness a bit, since we prefer it a little less sweet.
Please let me know.
Thankyou,
Mayanka
★★★★★
Yay so happy you love! I have only made them as written sorry - changing the sugar will alter the texture. You could use super dark chocolate!
My new go to chocolate chip cookie recipe! The flakey salt with the sweet cookie is just perfection! Really awesome recipe! Always have to make a double batch because they are that good!
★★★★★
Ahh so happy you love them!
These cookies are EPIC. They didn’t survive more than one night so will definitely be making the big batch and freezing next time. So delicious!!!
★★★★★
I've never made or had brown butter before and this recipe did not disappoint! Note to self. This is the perfect batch of cookies to make if you're without power, but have a fire place with a cook top and time to pass. As soon as you have power again crank the oven and get these babies in there. You're welcome. This is now going to be my go-to cookie recipe! Loving going through your recipes Erin and choosing what to make next!
★★★★★
Absolute go-to recipe for sending cookies to friends, taking to events, and storing some in the freezer. I usually use the triple recipe and freeze 2/3 and bake off the other 1/3. I have gotten SO many compliments and sent this recipe to countless people. I prefer metric system to bake, so I appreciate the recipe and multiplier 🙂 Such a reliable recipe and I love switching up the chocolate I use.
★★★★★
Best chocolate chip cookies ever! I've made these quite a few times now for family, friends, and just me when I'm craving cookies and they are always a hit! I've also added malt and substituted some of the flour for rye flour for a malted rye chocolate chip cookie and they still taste amazing!
★★★★★
So happy to hear you loved!
Made this and I love it!! But just wondering if that possible to cut the amount of sugar as I find it a little too sweet for me.
Hi! You are welcome to but I haven't tried it, and it will change the texture of the cookies 🙂 you could always try using a super dark chocolate too and seeing if that works!
I really don't like coffee, will I taste it if I use the espresso powder or it will only enhance the taste of the chocolate?
Hi! Just leave it out if you don't like it 🙂
These cookies are fantastic! Had a nighttime cookie craving and this small batch was perfect! I baked 6 and put 6 balls in the freezer for the next craving. I used dark chocolate and macadamia nuts, the base recipe is so versatile and I really appreciate all of the notes.
★★★★★
Hi, Erin!
I tried this recipe and it's the best I've tasted so far I have only one question why does my cookies tends to spread like they spread a lot and don't get firm after cooling down. As I am hoping to do a bake sale next week so please help me out!
My new go to recipe for chocolate chip cookies! Freezes so well too so I can save some for later
★★★★★